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$10,000 Triple Layer Carrot Cake

Ingredients :
CAKE
3	lrg	Eggs, beaten
2	cup	Sugar
1	cup	Plus 2 tablespoons salad oil
2	cup	Plus 1 tablespoon sifted cake flour
1 1/8	tsp	Cinnamon
1	tsp	Nutmeg
1 1/2	tsp	Salt
1	tbl	Baking soda
1 1/2	cup	Coconut
2	cup	Grated carrots
1	cup	Plus 2 tablespoons crushed. drained
		Pineapple
1	cup	Chopped walnuts
1	cup	Raisins
FROSTING
3/4	cup	Soft butter, (1 1/2 sticks)
12	oz	Cream cheese, (1 1/2 Packages)
3	cup	Confectioners sugar, (1 1/2 pounds)
1 1/2	tsp	Vanilla
1	tsp	Cinnamon

How to cook :

Preheat oven to 350. Grease and flour 3 8" layer cake pans.
With mixer on high speed, cream eggs, sugar and oil until creamy and thick, 3-5 minutes.
Sift together flour (which has been sifted once, remember!)cinnamon, nutmeg, salt and soda.
Slowly add 1/3 of of dry to egg mixture; beat well.
Repeat with remaining dry ingredients, beating well after each addition.
Batter will be stiff.
One at a time, fold in coconut, carrots, pineapple, walnuts and raisins.
Divide batter among prepared pans.
Bake for 40-45 minutes until tester inserted in middle comes out clean.
Let cakes cool in pans 5 minutes before turning out onto racks to cool completely.
FOR FROSTING: cream butter and cream cheese.
Add vanilla and cinnamon.
Slowly add confectioners sugar and beat until smooth and spreadable.
Frost cooled cake.
Tags : Tubers Root Vegetable